Tangy stuffed grape leaves with rice and meat

Rinse the grape leaves thoroughly under cold water to remove excess salt. Separate them carefully and set aside. Wash the rice until the water runs clear, then drain well.

In a large bowl, combine the ground meat, washed rice, diced tomatoes, chopped mint, minced garlic, 2 tablespoons of olive oil, allspice, salt, and black pepper. Mix thoroughly with your hands until well combined.

Lay a grape leaf flat on a clean surface, shiny side down. Place a small amount (about 1 teaspoon for small leaves, 1 tablespoon for larger) of the meat and rice mixture near the stem end. Fold the bottom edge of the leaf over the filling, then fold in the sides, and roll tightly from bottom to top into a compact cylinder.

Arrange any torn or extra grape leaves at the bottom of a large heavy-bottomed pot. Tightly layer the rolled grape leaves in concentric circles or rows in the pot. You can also add sliced potatoes or lamb ribs at the bottom for extra flavor.

In a separate bowl, whisk together the lemon juice, remaining olive oil, salt, and water or broth. Pour this liquid over the grape leaves in the pot. Place a heatproof plate on top of the leaves to keep them submerged during cooking.

Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot tightly, and simmer for 1.5 to 2 hours, or until the rice is cooked through and the leaves are very tender. Check periodically to ensure there is enough liquid; add more hot water if necessary.

Once cooked, remove from heat and let rest for 15-20 minutes before carefully inverting the pot onto a large serving platter. Serve warm with extra lemon wedges if desired.